Cite
HARVARD Citation
Ahaotu, N. et al. (n.d.). Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food microbiology. pp. 165-172. [Online].
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Ahaotu, N. et al. (n.d.). Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri. Food microbiology. pp. 165-172. [Online].